english grub in the pub

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English Grub in the Pub

By Colleen Abbott and Andie Lugg

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Table of Contents Theme Meal Overview

Rational Background

Recipe Overview Recipes

Cost Analysis/Nutrition Analysis Grocery List

Marketing and Décor Marketing Plan

Marketing Documents Production

Production Schedule Buffet Set-Up Meal Survey

Meal Survey Results Infographic Financial Report

Interns Reflection Additional Projects

Sustainability Survey and Results Meat Yield Test Financial Project SWOT Analysis

Employee In service

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Theme Meal

Overview

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Background !

England is a small European country, which is part of the United Kingdom. The English Channel separates the country of England and the rest of Western Europe. England shares land boarders with Scotland to the north and Wales to the west.

As part of the United Kingdom, the political system in England is a constitutional monarchy and parliamentary system. As part of this political system, Queen Elizabeth II is the constitutional monarch. Queen Elizabeth is the head of the royal family, and has had four children. Her eldest child, Charles, Prince of Wales is the current heir to the thrown and the father of Prince William and Prince Harry. Prince William has married Kate Middleton, are the parents of Prince George and are expecting in April. With the royal family becoming popular, there has been a focus on everything English.

People from all over the world have settled in England, influencing some of the flavors and cooking techniques. These foreign influences have created a multifaceted cuisine for the English. Historically, English cuisine is known for its simplicity of ingredients and focus on high quality natural produce. Traditional dishes contain some type of meat, potato, and one vegetable. Meats found in English dishes include lamb, beef, pork, chicken, and fish. Popular dishes contain ingredients found locally and fish from surrounding seas. English cuisine has even been labeled “bland”, but as of recent chefs has been taking classic dishes such as fish and chips and creating a flavorful meal.

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Rational !We chose “English Grub in the Pub” as our theme meal to incorporate the pub environment, where our meal was held. With our theme meal falling in the middle of the winter we emphasized the English’s warm comfort foods. In our menu we focused on the staples in an English diet. Andie Lugg has an English background and her grandmother loves traditional English food so we thought the residents here would have a similar interest. The theme meal allows the residents of Riderwood a full English experience.

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Recipe Overview

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Soup Creamy Cheese & Onion Soup

Salad Green Salad & Water Chestnut with Herb Infused

Balsamic Vinaigrette

Entrees Beer Braised Brisket Slider with Horseradish Mayonnaise

Classic English Fish & Chips Honey Lime Curry Chicken

Carrot & Parsnip Vegetable Shepherd’s Pie

Vegetables Brown Sugared Carrots

Grilled Asparagus with Dijon-Lemon Sauce

Sides English Hand-Cut Chips Seasoned with Sea Salt

Basmati Rice & Barley

Dessert Queen Victoria’s Fresh Strawberry Sponge Cake

Toffee Cookie Bars

Beverage Hot English Tea

January!16,!2015!11:30!a.m.!–!1:30!p.m.!

Wye!Oak!Pub!MOD!or!$12!plus!tax!

Employee!Discount!Available!!


Cheese and Onion Soup

Serves 4

25 g (1 oz) English butter

2 onions, skinned and cut into rings

2 sticks celery, cleaned and chopped

25 g (1 oz) flour

568 ml (1 pint) milk

300 ml (1/2 pint) chicken stock

salt and freshly ground pepper

pinch of grated nutmeg

2 slices bread

175 g (6 oz) English Cheddar cheese, grated chopped fresh parsley to garnish

1. Melt the butter in a large saucepan. Lightly fry the onion rings and chopped celery without browning.

2. Add the flour and cook for 1-2 minutes. Gradually beat in the milk, stock and seasonings. Heat, whisking continuously, until the soup comes to the boil and thickens. Simmer for 5 minutes.

3. Meanwhile, toast the bread on one side. Sprinkle 50 g (2 oz) grated cheese on the untoasted side and grill until the cheese melts. Cut into small squares.

4. Remove the soup from the heat and stir in the remaining grated cheese. Pour into warmed soup bowls or a tureen and float toasted cheese on top.

Cheese & Onion Soup !

Food Item Recipe Amount: Serves 4

Forecasted Amount: Serves

100

Cost/Serving Cost

English Butter 1 oz. 3 cups 6.15/lb. * 1.5 lbs. $9.23 Onions 2 50 0.49/lb. * 50 lbs. $24.54 Celery 2 sticks 50 sticks 1.08/stick * 50 $53.77 Flour 1 oz. 3 cups 0.45/lb. * 1.5 lbs. $0.68 Milk 1 pint 3 gallons 4.50/gallon * 3

gallons $13.51

Vegetable Stock ½ pint 1.5 gallons 0.46/oz. * 192 oz. $88.32 English Cheddar Cheese 6 oz. 10 lbs. 0.71/lb. * 10 lbs. $7.10

Nutmeg Pinch To taste 1.52/oz. Salt 0.02/oz. $0.20

Pepper 2.02/oz. Total Cost/Serving:

$1.97

$197.35 !!

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Green Salad


Forecasted Amount: Serves 80

Cost/Serving Cost

Mixed Greens 2 cups 40 cups 2.69/lb. * 20 lbs.

$53.80

Water chestnut ¼ cup 5 cups 0.09/oz. * 40 oz.

$3.46

Shredded Carrots

½ cup 10 cups 0.37/lb. * 5 lbs.

$1.82

Cucumbers ½ cup 10 cups 1.50/lb. * 5 lbs. $7.50 Total

Cost/Serving: $0.83

$66.58

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Herb Infused Balsamic Vinaigrette

Serves 4

Ingredients

1 Tbsp. Dijon mustard

3 Tbsp. balsamic vinegar

3 Tbsp. lemon juice

2 Tbsp. honey

1-2 cloves of garlic, minced

2 -3 tsp of fresh chopped herbs. Use a combination of oregano, marjoram, thyme, basil etc.

Scant ½ cup olive oil

Directions

1. Mix all ingredients together and put in refrigerator to give the herbs a chance to infuse the dressing.




Cost/Serving Cost

Dijon Mustard 1 tbsp 15 oz. 0.22/oz. $3.30 Balsamic Vinegar

3 tbsp 45 oz. 0.17/oz. $7.65

Lemon Juice 3 tbsp 45 oz. 0.08/oz. * 45 oz. $3.65

Honey 2 tbsp 30 oz. 8.04/bottle * 2 $16.09 Garlic 1 clove minced 0.5 tsp. 4.70/oz. $2.35

Chopped Herb 3 tsp 5 oz. Olive Oil ½ cup 15 cups 0.59/oz. $70.80

Total Cost/Serving:

$1.30

$103.84 !!

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Beer Battered Fish

Serves 4 Ingredients 4 cod fillets 6 ounces all purpose flour 1 teaspoon baking soda 1 (8 fluid ounce) bottle of beer ½ lemon (juice from lemon) Salt Pepper Directions 1. Put some flour onto a plate. 2. Dredge the fish fillets in the flour thoroughly; this step will keep the batter from sliding off when the fish is frying. Leave the fish in the flour while you work with the fillets one at a time. 3. Using a large mixing bowl, combine the flour, baking soda, salt and pepper into a large roomy bowl. Add the beer a little at a time. You will not use the whole bottle of beer. 4. As you add, when your batter has reached a thick coating consistency, do not add any more beer. 5. Whisk thoroughly until the batter is smooth and there are no lumps. 6. Add the lemon juice and stir in. 7. Adjust deep fat fryer to fish frying temperature to 325F. 8. Take one fillet of fish and holding it with tongs, dip and coat it in the batter until well coated. 9. Put into the heated fat immediately after dipping in the batter. 10. As you see it cooking, crisping up and the batter setting, add the remaining fillets one at a time, taking out the first ones as they cook. 11. Each piece of fish will take about 6 to 10 minutes depending on the thickness.

Beer Battered Fish !


Forecasted Amount:

Serves 120

Cost/Serving Cost

Flounder 4 fillets 20 lbs. $27.48/10 lbs. $54.96 All Purpose

Flour 6 oz.

11.25 0.45/lb. * 11.25

lbs. $5.06

Baking Soda 1 tsp 10 lbs. 0.08/oz. * 5 oz. $0.40 Bottle of Beer 8 oz. 1.8 gallons Lemon Juice ½ lemon 15 lemons 10.39/gallon $1.22

Salt ¼ tsp 0.02/oz. $0.20 Pepper 2.02/oz. Total

Cost/Serving: $0.52

$61.84

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Beef Brisket

Original recipe makes 6 servings

1 (3 pound) beef brisket, trimmed of fat

1 medium onion, thinly sliced

salt and pepper to taste

1 (12 fluid ounce) can beer

1 (12 ounce) bottle tomato-based chili sauce

3/4 cup packed brown sugar

4 hrs 10 mins

Directions. Preheat the oven to 325 degrees F (165 degrees C).

2.Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.

3.Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Beef Brisket !



Cost/Serving Cost

Beef Brisket: trimmed of fat

3 lbs. 39 lbs. 4.08/lb. * 39 lbs. $159.12

Onion 1 13 0.49/lb. * 13 $6.37 Beer 12 oz. 1.2 gallons

Tomato Based Chili Sauce

12 oz. 1.2 gallons 0.23/oz. * 154 oz.

$35.42

Brown Sugar ¾ cup 9.75 cups 0.97/lb. * 4.88 lbs.

$4.73

Total Cost/Serving:

$2.57

$205.64

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Honey Lime Curry Chicken

Serves 4

Ingredients

What you’ll need:-

1 lb. chicken breasts, chunky diced

1 tsp salt

Freshly ground black pepper

Juice from 1 lime (about 2 tbsp.)

1 tbsp. curry powder

Vegetable oil

1 red bell pepper deseeded & sliced

1 tbsp. honey

1 spring onion (scallion), sliced diagonally

Directions

1. Marinate the chicken: Combine chicken, juice from half a lime, 1 tsp of salt, 1 tbsp. curry powder (adjust to taste) and black pepper in a mixing bowl. Set aside.

2. Make the sauce: Mix together 1 tbsp. of honey and juice from the remaining half a lime in a small bowl.

3. Heat a wok (or a pan) over high heat with some oil. When the oil is hot, add the chicken pieces and cook until golden brown on the outside and well done on the inside.

4. When the oil is hot, add all the vegetables except for the spring onion (scallion) with a pinch of salt. Cooking the vegetables until slightly tender.

5. Then toss in the chicken pieces together with the juices on the plate and honey-lime mixture.

6. Just before finish cooking, add in the spring onion and more black pepper (optional) and toss with the ingredients for a few seconds.

Honey, Lime, & Curry Chicken !



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Cost/Serving Cost

Chicken Breast 1 lb. 20 lbs. 2.79/lb. * 20 lbs. $55.80

Lime Juice 2 Tbsp. 2.5 cups 0.62/cup * 2.5 cups

$1.56

Curry Powder 1 Tbsp. 1 cup 0.63/oz. $5.04 Red Bell Pepper 1 20

Honey 1 Tbsp. 1.25 cups 4.02/cup * 1.25 cup

$5.02

Spring Onion 1 20 3.52/lb. $3.52 Salt 1 tsp. 0.02/oz. $0.20

Pepper 1 tsp. 2.02/oz. Total Cost/Serving:

$0.71 $71.14

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Vegetarian Shepherd’s Pie

Serves 4

2 pounds baking potatoes (about 4), peeled and cut into large pieces

1 1/2 teaspoons salt

3/4 teaspoon fresh-ground black pepper

1 cup heavy cream

6 tablespoons butter

2 large onions, sliced

1 clove garlic, minced

4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root

2 carrots, sliced

1/4 teaspoon dried thyme

3 cups canned low-sodium chicken broth or vegetable stock

1.Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.

2.Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.

3.Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.

4.Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.

Winter Vegetable Shepherd’s Pie



Cost/Serving Cost

Russet Potato 2 lbs 30 lbs. 0.34/lb. * 30 lbs. $10.20

Salt 1 ½ tsp 0.5 cup 0.02/oz. $0.20 Pepper ¾ tsp 0.25 cup 2.02/oz.

Heavy Cream 1 cup 15 cups 0.09/oz. * 120 oz.

$10.54

Butter 6 tbsp 5.5 cups 6.15/lb. * 2.75 lbs.

$16.91

Onion 2 large 30 0.49/lb. * 30 $14.70 Celery 2/3 cup 10 cups 1.08/stick * 30 $32.40 Turnip 2/3 cup 10 cups Parsnip 1/3 cup 5 cups 0.96/lb. * 2.5 lbs. $2.40

Fennel 2/3 cup 10 cups 2.36/count * 5 $11.80 Cabbage 2/3 cup 10 cups 0.25/lb. * 5 lbs. $1.24

Sweet Potato 1 cup 15 cups 0.35/lb. * 7.5 lbs. $2.63

Dried Thyme ¼ tsp 3.5 tsp. 1.01/oz. * Vegetable Stock 3 cups 2.8 gallons 0.87/oz. * 360

oz. $313.20

Carrot 2 carrots 30 0.37/lb. * 3.75 lbs.

$1.39

Total Cost/Serving:

$6.97

$418.11

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Hand Cut Chips

Serves 4

Ingredients

5 lb. russet burbank potatoes

Vegetable oil for deep frying

Sea salt

Directions

1. Heat the oil in a deep fryer to 140C. 2. Cook chips in batches for 3-4 minutes, until sealed and slightly colored. 3. Remove and place on wire rack to drain. 4. Sprinkle with salt

English Cut Chips !


Forecasted Amount:

Serves 150

Cost/Serving Cost

Russet Potatoes

3 lbs. 112.5 lbs. 0.34/lb. * 112.5 lbs.

$38.45

Salt 0.02/oz. $0.20 Total

Cost/Serving: $0.26

$38.65

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Yield:4 servings

1 cup basmati rice, rinsed thoroughly

1 cup barley

1 1/2 cups water

Salt

Directions

Heat water to a boil and stir in rice and salt. Cover and lower to a simmer. Cook rice for 20 minutes. Remove pot from heat and let stand 5 minutes.

Basmati & Barley Rice !



Cost/Serving Cost

Basmati Rice 1 cup 9 cups 3.06/lb. * 4.5 lbs. $13.77 Barley 1 cup 9 cups 0.80/lb. * 4.5 lbs. $3.60

Salt 0.02/oz. $0.20 Parsley Pinch 4 Tbsp. 1.35/oz. $2.70 Total

Cost/Serving: $0.29

$20.27

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Roasted Asparagus with Dijon-Lemon Sauce

Yield: 4

Total Time: 10 min.

Ingredients:

1 lb asparagus spears, wooden ends removed

4 tsp olive oil, divided

Sea salt and freshly cracked pepper, to taste

2 cloves of garlic, minced

1 tsp grated lemon zest

2 tbsp fresh lemon juice

1/2 tsp Dijon mustard

1 tbsp chopped fresh parsley

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy

Roasted Asparagus with Dijon-Lemon Sauce !



Cost/Serving Cost

Asparagus Spears

1 lb. 20 lb. 2.58/lb. * 20 lbs.

$51.51

Olive Oil 4 tsp. 13 oz. 0.59/oz. $7.67 Garlic 2 cloves minced 20 tsp. 4.70/oz. $14.10

Lemon Zest 1 tsp. 10 tsp. 0.79/lemon $3.95 Lemon Juice 2 Tbsp. 1 pint & ½ cup 10.39/gallon $0.68

Dijon Mustard ½ tsp. 1 ½ oz. 0.22/oz. $0.33 Parsley 1 Tbsp. 7 Tbsp. 1.35/oz. $4.73

Salt ½ tsp. 0.02/oz. $0.20 Pepper ½ tsp. 2.02/oz. Total

Cost/Serving: $1.08

$86.14

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Brown Sugared Carrots

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil

1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved

Coarse salt and freshly ground pepper

2 tablespoons packed light-brown sugar

1 1/2 tablespoons unsalted butter

1 sprig fresh rosemary

Directions

1. Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.

2. Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.

Brown Sugar Glazed Carrots !



Cost/Serving Cost

Carrots 1 ½ lb. 30 lbs. 0.37/lb. * 30 lbs.

$11.23

Olive Oil 2 Tbsp. 2.5 cups 4.70/cup * 2.5 cups

$11.76

Brown Sugar 2 Tbsp. 2.5 cups 0.97/lb. * 1.25 lbs.

$1.21

Unsalted Butter

1 ½ Tbsp. 1.75 cups 2.29/lb. * 0.88

$2.02

Rosemary 1 sprig 10 sprigs 1.45/oz. Salt 0.02/oz. $0.20

Pepper 2.02/oz. Total

Cost/Serving: $0.33

$26.42

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Toffee Cookie Bars

Serves 24

Ingredients

1/2 cup butter

1 1/2 cups graham cracker crumbs

1 (14-ounce) can sweetened condensed milk

1 1/4 cups almond slices

1 1/4 cups Health Bar Bits

1 cup (6 ounces) semisweet chocolate chips

1 1/2 cups chopped pecans

Directions

1. Preheat oven to 325 degrees. Place butter in a 9- x 13-inch baking dish; heat 4 minutes or until butter melts.

2. Layer graham cracker crumbs and remaining ingredients in baking dish with melted butter. Firmly press mixture into baking dish.

3. Bake 25 minutes or until edges are lightly browned. Cool completely in baking dish on a wire rack. Cut into bars.

Toffee Cookie Bars !



180

Cost/Serving Cost

Butter ½ cup 3.75 cups 6.15/lb. * 1.8 lbs. $11.07

Graham Cracker Crumbs

1 ½ cups 11.25 cups 1.93/lb. * 5.6 lbs. $10.81

Sweetened Condensed Milk

1 can (14 oz.) 7.5 cans 1.90/can * 7.5 cans $14.25

Almond Slices 1 ¼ cups 9.25 cups $53.20 Health Bar Bits 1 ¼ cups 9.25 cups $20.00 Chocolate Chips 1 cup 7.5 cups 2.96/lb. * 3.75

lbs. $11.10 Chopped Pecans 1 ½ cups 11.25 cups 10.78/lb. * 5.63

lbs. $60.70 Total Cost/Serving:

$1.00

$181.13 !!

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Victoria’s Sponge Cake Serves 8 Cake Ingredients 0.5 lb. self-raising flour 4 eggs 0.5 lb. butter – softened 0.5 lb. & 1.5 Tbsp. caster sugar 1/2 teaspoon baking powder Filling Ingredients Strawberries, hulled and sliced 1/2 carton whipping cream 1/2 teaspoon vanilla extract 1 1/2 tablespoon caster sugar 0.66 cups strawberry jam icing sugar for dusting Directions

1. Preheat oven to 180 Celsius (350F). Butter and line 2 x 19cm round cake tins with baking paper.

2. Beat the softened butter and sugar with an electric mixer until pale and light. Beat in the eggs gradually, a little at a time and then fold in the sifted flour and baking powder with a wooden spoon. Divide the cake mixture evenly between the two tins and spread out gently.

3. Bake for around 25 minutes until risen and a nice golden brown color and test with a skewer. Allow to cool in tins, on a rack for 10 minutes before turning out on the rack to cool.

4. For the filling you can warm the jam over a low heat and stir in the strawberries or just spread the jam over one layer of the cake and top with the strawberries.

5. Pour the cream into a bowl, add the sugar and vanilla extract. Whip until soft peaks form. Spread the cream over the top of the strawberries and place the second half of the cake on top, the flat side facing up. Dust with icing sugar and serve.

Victoria’s Sponge Cake !



Cost/Serving Cost

Flour 0.5 lb. 5 lb. 0.45/lb. * 5 lbs. $2.26 Eggs 4 40 0.19/egg * 40 $7.60

Butter 0.5 lb. 5 lb. 6.15/lb. * 5 lbs. $30.75 Sugar 0.5 lb. & 1 ½

Tbsp. 5 lb. & 1 cup 0.59/lb. * 5.5

lbs $3.25 Baking Powder ½ Tsp. 5 tsp. 0.02/tsp. * 5

tsp. $0.12 Strawberries ½ carton 5 cartons 4.79 lbs. * 5 $23.94

Whipping Cream

1.25 cups 12.5 cups 0.08/oz. * 100 oz. $8.00

Vanilla Extract ½ tsp. 5 tsp. 1.02/oz. * 0.83 oz. $0.85

Strawberry Jam

0.66 cups 6.6 cups 0.28/oz. * 52.8 oz. $14.67

Total Cost/Serving:

$1.14

$91.44 !!

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Grocery List

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Sysco Ingredients Amount Needed

Almond Toffee Bits 9.25 cups Asparagus 20 lbs. Baking Powder 5 tsp. Baking Soda 10 Tbsp. Balsamic Vinegar 45 oz. Barley 9 cups Basmati Rice 9 cups Beer 1.2 gallons (Brisket) 1.8 gallons (Fish) Brisket 39 lbs. Butter 3.75 cups (Toffee Bars) 5 lbs. (Cake) 3 cups (Soup) 5.5

cups (Shepherd’s Pie) Cabbage 10 cups Carrots 30 lbs. (Carrots) 10 cups (Salad) 30 carrots (Shepherd’s

Pie) Celery 50 sticks (Soup) 10 cups (Shepherd’s Pie) Cheddar Cheese 10 lbs. Chicken Breast 20 lbs. Chocolate Chips 7.5 cups Chopped Pecans 11.25 cups Cucumbers 10 cups Curry Powder 8 oz. Dijon Mustard 1.5 oz. (Asparagus) 6.5 Tbsp. (Mayo) 15 oz. (Dressing) Egg 40 eggs (Cake) 20 eggs (Mayo) Fennel 10 cups Flour 5 lbs. (Cake) 3 cups (Soup) 11.25 lbs. (Fish) French Bread 80 rolls (Brisket) Fresh Rosemary 10 sprigs Garlic 20 tsp. (Asparagus) 0.5 tsp. (Dressing) Graham Cracker Crumbs 11.25 cups Heath Bar Bits 9.25 cups Heavy Cream 15 cups Honey 30 oz. (Dressing) 1.25 cups (Chicken)

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Grocery List

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Horseradish 7.5 cups Lemon Juice 2.5 cups (Chicken) 1 pint & 1 cup

(Asparagus) 45 oz. (Dressing) 15 lemons (Fish)

Lemon Zest 10 tsp. Lettuce 5 heads Light-Brown Sugar 2.5 cups (Carrots) 9.75 cups (Beef) Lime Juice 2.5 cups Milk 3 gallons Mixed Greens 40 cups Nutmeg To taste Olive Oil 2.5 cups (Carrots) 13 oz. (Asparagus) 15

cups (Dressing) Onion 50 (Soup) 13 (Brisket) 30 (Shepherd’s

Pie) Oregano 1 oz. Parsley 4 Tbsp. (Rice) 7 Tbsp. (Asparagus) 1 tsp.

(Dressing) Parsnips 5 cups Powder Sugar 1 cup Red Bell Pepper 20 peppers Red Onions 3 onions Russet Potatoes 112.5 lbs. (Chips) 30 lbs. (Shepherd’s Pie) Spring Onion 20 Strawberries 5 cartons Strawberry Jam 6.6 cups Sugar 5 lbs. & 1 cup (Cake) Sweet Potato 15 cups Sweetened Condensed Milk 7.5 (14 oz.) cans Tarragon 1 tsp. Tea 50 tea bags Thyme (dried) 3.5 tsp. (Shepherd’s Pie) 1 tsp. (Dressing)

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Grocery List

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Tomato Based Chili Sauce 1.2 gallons Tomatoes 16 Turnips 10 cups Unsalted Butter 1.75 cups Vanilla Extract 5 tsp. Vegetable Oil 1.3 gallons Vegetable Stock 1.5 gallons (Soup) 2.8 gallons

(Shepherd’s Pie) Water Chestnut 5 cups Whipping Cream 12.5 cups White Fish 120 fillets White Wine Vinegar 1.25 cups

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Marketing and

Decor

Marketing Plan

Handouts We created handouts to pass out to residents with information about our theme meal. While doing table touches, these handouts were given so the residents could take the handouts with them to remind them about the theme meal. The handouts had the date, time, location, and cost of our theme meal. Table Tents We have created two different table tents advertizing our theme meal with information on what, where, when, and how much it will be. Included on the table tents are fun facts about England to interest the reader. The table tents were placed on tables in the restaurants on campus. The table tents also included our complete menu. Posters We created four different eye-catching posters advertizing our theme meal. Each poster displayed the date, time, location, and cost of the theme meal. Three of our posters displayed the entire menu, and one with complete descriptions of menu items. One poster was used as a reminder poster to remind residents about the theme meal and the date approaching. The posters were hung up at bulletin boards all around the campus, at the front desk, at the hostess desk at Season’s Restaurant and Windsor, and at the bar in the Wye Oak Pub. We also hung them up in the elevators, and at the cashier’s desk at the café. Commercial We have created a script and commercial about our theme meal. The setting is in and English Pub. In the commercial we advertise our theme meal and invite residents to come to it and bring a friend to increase the number of attendees. The commercial will run on Riderwood TV for two weeks until our event day. Word of Mouth We spoke to many residents and employees about our theme meal. We introduced ourselves and informed about what our theme meal is and when and where it will be held. We did “table touches” to talk about the upcoming event. While residents were at dinner or waiting to be seated, we spoke to them.

Raffle Items We enticed people to come to our theme meal by advertising raffle items. During the meal, attendees will be given a strip of raffle tickets. At a specific time, tickets will be called for someone to win a prize.

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! Join us for our theme meal!

English Grub in the Pub !

When? January 16th 2015 Time? 11:30 am – 1:30 pm

Where? Wye Oak Pub

We are featuring Traditional English Foods like Fish and Chips and Shepherd’s Pie.

We hope to see you there!

! Join us for our theme meal!

English Grub in the Pub !

When? January 16th 2015 Time? 11:30 am– 1:30 pm

Where? Wye Oak Pub

We are featuring Traditional English Foods like Fish and Chips and Shepherd’s Pie.

We hope to see you there!

Menu

Fascinating T

idbits C

heerio!

Soup

Cream

y Cheese &

Onion Soup

Salad

Green Salad &

Water C

hestnuts w

ith Herb Infused V

inaigrette

Entrees

Beer B

raised Brisket Sliders w

ith H

orseradish Mayonnaise

Classic E

nglish Fish & C

hips

Honey Lim

e Curry C

hicken

Carrot and Parsnip V

egetable Shepherd’s Pie

Vegetables

Brow

n Sugared Carrots

Grilled A

sparagus with D

ijon-Lem

on Sauce

Sides

English H

and Cut C

hips

Basm

ati Rice and B

arley

Desserts

Queen V

ictoria’s Sponge Cake

Toffee C

ookie Bars

Beverage

Hot E

nglish Tea

The Q

ueens Guards

• W

hen the Queen is at

Buckingham

Palace, there are four guards at the front. W

hen she is aw

ay, there are tw

o.

• T

he famous hats are

made of real brow

n bearskins from

C

anada.

• T

he bearskins weigh

1.5 pounds!

• T

he guards are not allow

ed to move, but

can march every 10

minutes.

English G

rub in the P

ub Friday, January 16

th 2015

Wye O

ak Pub

MO

D or $12 plus tax

11:30 am-1:30 pm

Menu Soup

Cream

y Cheese &

Onion Soup

Salad

Green Salad &

Water C

hestnuts with

Herb Infused V

inaigrette

Entrees

Beer B

raised Brisket Sliders w

ith

Horseradish M

ayonnaise

Classic E

nglish Fish and C

hips

Honey L

ime C

urry Chicken

Carrot and P

arsnip Shepherd’s Pie

Vegetables

Brow

n Sugared Carrots

Grilled A

sparagus with D

ijon-Lem

on

Sauce

Sides

English H

and Cut C

hips

Basm

ati Rice and B

arley

Desserts

Queen V

ictoria’s Sponge Cake

Toffee C

ookie Bars

Beverage

Hot E

nglish Tea

Join Us!

English G

rub In the P

ub

When?

Friday, January

16th 2015

11:30-1:30pm

Where?

Wye O

ak Pub

Cost?

MO

D or $12

plus tax

Join us for afternoon tea

and traditional E

nglish cuisine!

Lorem Ipsum Dolor Issue #, Date


Soup

Creamy Cheese & Onion Soup

Salad

Green Salad & Water Chestnut with Herb Infused Balsamic Vinaigrette

Entrees

Beer Braised Brisket Slider with Horseradish Mayonnaise

Classic English Fish & Chips



Vegetables



Sides

English Hand-Cut Chips Seasoned with Sea Salt


Dessert

Queen Victoria’s Fresh Strawberry Sponge Cake

Toffee Cookie Bars

Beverage

Hot English Tea

January 16, 2015 11:30 – 1:30 p.m.

Wye Oak Pub MOD or $12 plus tax Employee Discount

Available

+

+

Vegetables



Sides

English Hand-Cut Chips Seasoned with Sea Salt


Soup

Creamy Cheese & Onion Soup

Salad

Green Salad & Water Chestnut with Herb

Infused Balsamic Vinaigrette

Dessert

Queen Victoria’s Fresh Strawberry Sponge Cake

Toffee Cookie Bars

Beverage

Hot English Tea

Entrees

Beer Braised Brisket Slider with Horseradish Mayonnaise





January 16, 2015

11:30 a.m. – 1:30 p.m.

Wye Oak Pub

MOD or $12 plus tax

Employee Discount Available

!

Reminder! Join the Dietetic Interns for their

Theme Meal English Grub In the Pub Friday January 16th, 2015

Wye Oak Pub 11:30 am- 1:30 pm

Come for a chance at winning a raffle prize!

English Grub in the Pub: Commercial Script

Scene: Both of us sitting at a bar in a pub in England. Colleen: I have really been enjoying all of this traditional English food during our visit in London! I wish there was a way to bring it all back to the states. Andie: Well… have you heard of Riderwood’s newest theme meal? Colleen: No, I haven’t. What is the theme meal? Andie: For lunch at the Wye Oak Pub on January 16th, they will be serving delicious traditional English foods like Fish and Chips and Shepherd’s Pie! Colleen: Oh wow, that sounds amazing! Can I bring my friends? Andie: Of Course! The more the merrier. Colleen: Well, it is going to be cold outside, I don’t know if I want to bear the weather. Andie: You can warm up with Hot English Tea and pup-style cheese and onion soup! Colleen: That sounds perfect, I’ll take the shuttle over! Andie: Brilliant idea! See you there any time between 11:30-1:30. Colleen: I’ll be there!

Decoration Cost Decoration Cost

Bunting

$23.00

Toothpicks

$13.00

Hanging Paper Fans

$23.00

Phone booth

$25.00

TOTAL $84.00

!

Production

Mon.%• Check%the%order%to%make%sure%we%have%everything.%

Tue.%

• Bake%Toffee%Bars%• Make%Salad%Dressing%• Make%Horseradish%Mayonnaise%• Collect%Utensils%%

Wed.%

• Prep%Chicken%• Cut%Carrots%• Cook%Beef%Brisket%• Cut%Potatoes%• Cut%Asparagus%• Chop%Celery%&%Onions%for%Soup%• Cut%Vegetables%for%Shepherd's%Pie%• Make%Mashed%Potatoes%for%Shepherd's%Pie%• Slice%Tomatoes,%Onions,%&%Lettuce%for%Sliders%• Make%Sauce%for%Brisket%

Thur.%

• Bake%Cake%• Make%Whipped%Filling%• Assemble%Cake%• Cook%Soup%• Make%DijonMLemon%Sauce%%•  Slice%Brisket%• Cut%Cucumbers%&%Carrots%for%Salad%•  Sautee%Vegetables%for%Shepherd's%Pie%• Assemble%Shepherd's%Pie%• Decorate%at%6%p.m.%

%

Fri.%

•  Fry%Fish%•  Fry%Chips%• Bake%Shepherd's%Pie%• Make%Rice%&%Barley%• Cook%Curry%Chicken%• Cook%Asparagus%• Cook%Carrots%• Assemble%Salad%• Powder%Sugar%Cakes%•  Slice%Cakes%• Make%Tea%

!

Soup!

Salad!

!Carrots!

!!!!!Asparagus!

!Chicken!!!!!

Rice!and!Barley!

!!!!Shepherds!

Pie!

!Fish!!!!!!

Chips!

!!!!Beef!Brisket!

Lettuce,!Tomato,!&!Onion!

Horseradish!and!Buns!

Hot!Tea!Cake!

Toffee!Bars!

!! !

Herb Infused Dressing Brown Sugared Carrots

Cheese & Onion Soup

Green Salad with Water Chestnuts, Cucumbers, & Carrots

! !


Beer Braised Brisket Sliders

! !



! !

Vegetarian Shepherd’s Pie


! !

Asparagus with Dijon-Lemon Sauce


!!!!!!!!!!!!!!!!!!!!

!!!

! !

Queen Victoria’s Strawberry Sponge Cake

Toffee Cookie Bars

!

Hot English Tea

Horseradish Mayonnaise

E

ng

lish G

rub

in th

e Pu

b T

hem

e Mea

l

Please rate our them

e meal using the scale below

: 1=

Poor 2=

Fair 3=

Good 4=

Very G

ood 5=E

xcellent

1.) How

was the taste of the food?

1

2

3

4

5

2.) H

ow w

as the variety of the food?

1

2

3

4

5

3.) How

was the presentation of the food?

1

2

3

4

5

4.) How

well w

as the Pub decorated?

1

2

3

4

5

5.) H

ow w

ell did you enjoy the overall meal?

1

2

3

4

5

6.) What did w

e do well?

_________________________________________________________________

7.) W

hat could we have im

proved on?

_________________________________________________________________

8.) Additional C

omm

ents:

_________________________________________________________________

English Grub in The Pub Theme Meal Survey Results

Throughout the meal we went around to the tables of meal attendees and thanked them for attending our meal. We passed around surveys and asked residents if they wouldn’t mind completing a survey about our theme meal. The survey consisted of questions regarding the taste, variety, and presentation of menu items, the decorations, and overall thoughts of the meal. We collected 27 completed surveys and evaluated the responses.

Survey Question

Poor Fair Good Very Good Excellent

Taste 0 3 4 7 13 Variety 1 0 3 10 14 Presentation 0 1 5 11 12 Decorations 2 2 11 6 7 Overall Enjoyment

0 2 3 11 12

What did we do well?

• The menu • Choice of foods-the whole idea was great! • Nice variety • The dessert • The variety and taste of the food was excellent • Plenty of food and great service • The different types of food were interesting and tasty! • Mingled and was eager to help people get their food • Served some creative versions of “pub grub.” • Excellent food! This was such a treat. • The TV promo, table signage, croutons, and the desserts

What could we have improved on?

• More servers, it was hard to get set up for people • Hotter tea • The wine lottery • More servers would have been helpful • Perhaps trays to hold food plates • Buffet line flow-hard for those with walking aids to maneuver

Financial Report

Revenue:

Quantity Total Revenue Guests (Including MOD

and Purchased) 100 $1,200.00

Expenses:

Food Cost $1,622.45 Labor Cost $40.00

Decoration Cost $84.00 Total Expenses $1,746.45

Gross Profit/Loss:

Total Revenue $1,200.00 Total Expenses $1,746.45

Profit/Loss - $546.45

Interns Reflection Andie Lugg and Colleen Abbott

!

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!

Our rotation at Riderwood will definitely be one to remember. When looking at the list of projects and requirements, it was a little overwhelming. We began brainstorming for our big theme meal, and worked in the kitchen to become more familiar with the facility. With the help of the kitchen staff, we have gained knowledge of cooking and many culinary skills! This was an incredible learning experience for the both of us. We have gained skills and knowledge that we will be able to apply to so many aspects of our lives. Time management was essential at Riderwood. We always had to be ready for the next day, and especially the theme meal. It is crazy to think about how much the two of us have accomplished in just six weeks. On the day of our theme meal we saw residents and family members lined up outside of the pub waiting to be seated. It was humbling to see how many people came out to support the dietetic interns and all of our hard work. Although not everything went as planned, our customers were satisfied and we received great reviews! We had many bumps in the road to our theme meal day, but that was the greatest learning experience of all. With the guidance and help of everyone at Seasons Restaurant, English Grub in the Pub was a success! We are extremely thankful to the entire staff who assisted us with executing our theme meal. Without the help of the kitchen staff we would not have had such a successful event. Thank you!

Financial Project

!For a potential restaurant located in Riderwood the hours of operation will be 11:30 a.m. – 6 p.m. for food service and 11:30 am – 8 p.m. for beverage service. The restaurant will have the potential for 60 patrons at a time. The restaurant will be closed on Sunday. Two cooks will work the kitchen one will be 40 hrs. /week, and the other will be 24 hrs. /week. Ten servers will be hired to work 4-hour shifts. Only three servers will be needed at a time. Each server will have 20 seats to wait on. Calculations Labor Costs: Supervisor 1.2 FTE * 40 hr. = 48 hr. * $22.00 / hr. = $1,056 Cooks 1.4 FTE * 40 hr. = 56 hr. * $16.50 / hr. = $924 Utility .5 FTE * 40 hr. = 20 hr. * $10.50 / hr. = $210 Servers & Bartender 5.3 FTE * 40 hr. = 212 hr. * $10.50 / hr. = $2,226 Total Labor Costs $4,416 / week $4,416 = .35x .35 .35 x = $12,617.14 = Total Expenses & Profit Food Costs: $12,617.14 * .55 = $6,939.42 Profit: $12,617.14 * .10 = $1,261.71 In order to have a 10% profit, sales need to be at least $12,617.14. $12,617.14 / 6 days = $2,102.86 how much in sales needed per day for a 10% profit.

!

!

Additional Projects

Sustainability Survey: Light Usage

1.) Do you leave any lights on during the night?

Yes No

2.) Do you turn your lights off when you leave the house?

Yes No

3.) Do you use energy efficient light bulbs? Yes No

4.) Do you turn lights off when leaving a room?

Yes No

5.) Have you noticed any energy efficient initiatives at Riderwood? Yes No

6.) Additional Comments

_________________________________________________________________ !!!!!!!!!!!!!!!!!!!

!

Sustainability Survey Results

!1.) Do you leave any lights on during the night?

Yes No 12 4

2.) Do you turn your lights off when you leave the house?

Yes No 12 4

3.) Do you use energy efficient light bulbs?

Yes No 11 5

4.) Do you turn the lights off when you leave the room?

Yes No 10 6

5.) Have you noticed any energy efficient initiatives at Riderwood?

Yes No 6 10

Additional Comments: “I leave the lights on in the bathroom to kill the mold.” “I noticed they turn off the heat in the hallways.” “They have been trying to get us to use the energy efficient light bulbs.” “I don’t like when people leave the lights on in their house.” “There are sensors in rooms that turn off the lights when people leave.” “The energy efficient light bulbs take a long time to get bright.” “There needs to be more places with automatic lights.” “I would like to see more energy efficient initiatives.”

!!!!!!!

!

Meat Yield Test: Beef Tenderloin

!Total Start Weight: 5 lbs. (As Purchased Weight) Total Trim: 1 lb. Weight After Trimming: 4 lbs. (New Fabricated Weight) Weight After Cooking: 3 lbs. Temperature after Cooking: 130 Yield Percentage: 4lbs./5lbs. = .8 * 100 = 80% As Purchased Cost: $9.46/lb. As Purchased Cost: 9.46 * 5 = $47.30 Total Trim Weight and Value: 1 lb. (Trim Weight) * 9.46 = $9.46 (Trim Value) New Fabricated Cost: $47.30 - $9.46 = $37.84 New Fabricated Cost Per Pound: $37.84(NFC)/4 lbs. (New Fabricated Weight) = $9.46

Cost Factor: $9.46/$9.46 = $1.00 Number of Portions of Final Product 4 lbs. * 16 oz. = 64 oz. 64 oz./ 5 oz. = 12.8 5 oz. portions Cost Per Portion $9.46/ 16 oz. = $0.59/oz. $0.59/oz. * 5 oz. = $2.95 per portion 35% Food Cost = $2.95 / .35 = $8.42 Cost Per Serving with Factored Losses: 5 lbs. - 3 lbs. = 2lbs 2lbs. * $9.46 = $18.92 $47.30 + 18.92 = $66.22 $66.22 /12 portions = $5.51 35% Food Cost = $15.74

!!!!!!

!

SWOT Analysis #1: Sanitation

Proper sanitation procedures are one of the most important aspects to maintaining a safe, productive kitchen. When sanitation methods are carried out correctly and efficiently, both residents and employees benefit. Sanitation can reduce the number of pathogens, while decreasing the risks of food borne-illness and cross contamination. We observed Season’s kitchen during dinner preparation to observe sanitation techniques.

Strengths

• The sanitation bucket is out for use for the employees.

• All employees were wearing gloves and proper head wear.

• In the food prep area, all stations are being used for the preparation of different items. Example: Meat was being cut at the meat station.

• The 4-step cleaning and sanitation poster was in clear view.

Weaknesses • One employee did not change gloves

in between tasks. • One employee touched their face with

gloves on and didn’t change them. • Sanitation bucket looked dirty. • One station area was not properly

cleaned up after use. • The sanitation buckets were not

changed according to schedule.

Opportunities • During every 11:00 and 3:00 meeting

remind employees about changing gloves.

• Signage could be used to remind employees to clean up station after use.

Threats • When stations are not cleaned up

correctly, there is a possibility for food-borne illness and cross contamination.

• When the wait staff enters the kitchen after waiting on patrons, there is a possibility for them to cross contaminate the food while not wearing gloves when entering kitchen.

!!!!!

!

SWOT Analysis #2: Dry Food Storage

Proper dry food storage is important for preventing food waste. With an organized dry food storage the kitchen can run smoothly. We observed Seasons kitchen dry food storage to ensure food safety precautions were being taken.

Strengths

• Liquor cage was locked

preventing theft or bottles falling and breaking.

• All items were properly dated with sticker date it was made/delivered.

• Everything was 6 inches off the floor preventing damage of dry stored items.

Weaknesses

• Lids were not properly closed on some storage containers. This could allow the food to spoil or the possibility for pests.

• Not every box is clearly labeled with type of item or date delivered/prepared.

• Some items were not in the proper place or items in boxes were isolated in an area where they did not belong.

Opportunities

• Create labels for the shelves where labels were missing to ensure identification of items.

• Inform the staff to follow the current labels.

• Have it clear to know what is first in to ensure it is the first out, such as the items be stacked or placed on a shelf in a certain way.

Threats

• The wrong item could be taken and misused in a recipe.

• Food could go bad before being used if it cannot be found.

• Rodents and pests can get into the containers that are not closed properly.

Employee In Service Sanitation

!Why Sanitize? Sanitizer can help to kill pathogens and reduce the risk of food-borne illness. For sanitizer to kill pathogens it must be in contact with the object for at least 30 seconds.

How and When to Clean and Sanitize: All surfaces, including walls, storage shelves, and garbage containers, must be cleaned and rinsed. It is most important to clean and sanitize any surface that touches food such as knives, stockpots, cutting boards, and prep tables. !How to sanitize:

1. Remove the food 2. Wash the surface 3. Rinse the surface 4. Sanitize the surface 5. Allow the surface to air-dry

Cleaning and Sanitizing Stationary Equipment:

1. Unplug 2. Take off removable parts: wash, rinse, sanitize 3. Wash equipment surfaces 4. Rinse equipment surfaces 5. Sanitize the equipment surfaces 6. Air Dry

!!

!!!!!!!!!!!!!!!!!!!!!!! !

Employee In Service Sanitation

Post Questions 1.) True or False: After using a knife to cut chicken, you can just rinse it off before cutting tomatoes. 2.) What is the order in which a surface is to be cleaned after the food has been removed? a. Wash, Sanitize, Rinse, Air-Dry b. Wash, Rinse, Sanitize, Air-Dry c. Rinse, Wash, Sanitize, Air-Dry 3.) True or False: Surfaces such as walls, storage shelves, and garbage containers must also be sanitized.!!!!!!!

!

english grub in the pub

Documents

english dishes

english background

english cuisine

english grub

english experience

english channel

english diet

traditional english